Café de Bruxelles in the West Village used to serve the most delicious grilled brook trout paired with a side of lentils and I have served them together at dinner parties as a result. I think it’s a great combo. Mercato further uptown currently serves luscious lentils lounging in a shallow pool of olive oil and anchovy paste to accompany table bread, but I have yet to experiment with that at home.
However, a dish of Lentilles du Puy needs no supporting cast—or indeed, even a plate! Sometimes I just spoon it right out of the roasting pan.
Instead of adding three cups of water to the lentils as in the recipe below, I suggest using two and a half cups stock (such as mushroom, vegetable, or chicken) and about half a cup of white wine.
Fresh is best, but canned or vacuum-sealed beets are fine to use in a pinch (and you don’t have the bother of peeling them). I’ve also added bacon, because why not? Fry three strips of bacon ahead of time, remove them from pan and sautée the carrots and beets in the bacon grease with a little butter instead of the suggested oil. Crumble the cooled bacon and toss into the mix at the end.
C’est magnifique!
Lentilles du Puy with Roasted Carrots and Beets
Adapted from Saveur, Issue #18
Serves 6 as a side dish
“This recipe was developed for the esteemed lentils from Le Puy (which have been granted an appellation d'origine contrôlée by the French government), but any French-style lentil will do.”
Ingredients
3 small beets, peeled and diced
1 large carrot, peeled and diced
4 shallots, peeled and halved
3/4 cup extra-virgin olive oil
2 sprigs fresh parsley
2 sprigs fresh thyme
Salt and freshly ground black pepper
3/4 lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed
3 tbsp. sherry vinegar
1/4 cup chopped fresh parsley
Method
1. Preheat oven to 400°. Place beets, carrots, shallots, and 1/2 cup oil in a medium roasting pan. Stir to coat vegetables evenly with oil. Add parsley and thyme, season with salt and pepper, and cook, stirring once, until vegetables begin to brown, about 20 minutes. Add lentils and 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about 1 hour.
Ingredients
3 small beets, peeled and diced
1 large carrot, peeled and diced
4 shallots, peeled and halved
3/4 cup extra-virgin olive oil
2 sprigs fresh parsley
2 sprigs fresh thyme
Salt and freshly ground black pepper
3/4 lb. lentilles du Puy, or other French-style green lentils, picked over and rinsed
3 tbsp. sherry vinegar
1/4 cup chopped fresh parsley
Method
1. Preheat oven to 400°. Place beets, carrots, shallots, and 1/2 cup oil in a medium roasting pan. Stir to coat vegetables evenly with oil. Add parsley and thyme, season with salt and pepper, and cook, stirring once, until vegetables begin to brown, about 20 minutes. Add lentils and 3 cups of water, stir, then cover pan with foil. Cook until lentils are tender and all water is absorbed, about 1 hour.
2. Remove pan from oven. Remove and discard herb sprigs, then dress lentils with vinegar and remaining oil. Allow to cool slightly, then stir in chopped parsley. Adjust seasoning and serve.
Variation—Different vegetables and dressings can be used for this salad. For instance, roast 2 cups peeled small pearl onions for 20 minutes as in step 1 above. Dice 4 celery stalks. Add celery and lentils to onions with 3 cups water, cover, and continue roasting. Meanwhile, mix 3 tbsp. fresh lemon juice with 1/4 cup extra-virgin olive oil in a small bowl. Stir in 1 minced peeled garlic clove and 2 tsp. finely chopped fresh thyme. When lentils are tender and liquid has been absorbed, toss with dressing. Adjust seasoning and serve.
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